Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
1 kg of pork meat cut in bit size pieces
1 large fennel sliced
1 onion cut into cubes
250 g white mushrooms
1 cup of white wine
2 cups of boiling water
2 lemons juice of
2 tbls of mustard
2 tbls cornflour
4-5 tbls of olive oil
2 tbls of turmeric powder
2 tbls of ginger powder
Wash pork thoroughly, dry it with kitchen towels and cut into large cube salt pepper the meat.
In a deep saucepan, heat the oil, and cook the onion until it is tender. Add the meat, and sauté for about 10 minutes. Add the turmeric and ginger, and mix well.
Add the fennel, sliced, and saute for about 10 minutes. In a bowl, mix the mustard with boiling water.
Add the wine and boiling water with mustard, salt and lots of pepper to the meat, and let it boil on medium heat for about 30 minutes, checking to see if it has water and adding if necessary.
Add the mushrooms, sliced, and boil another 20 minutes.
In the meantime. prepare the last step: in a bowl, add the juice from our lemons and the corn flour, and mix well. When the meat softens enough, and there is enough sauce, add the bowl mixture, and stir for 1-2 minutes until the sauce thickens. Turn off the heat, and serve with mashed potatoes or rice.